Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- 1 lime, juiced
- Optional toppings: diced avocado, fresh cilantro, crumbled feta, jalapeños
Instructions
- Preheat your oven to 425°F (220°C).
- Chop sweet potatoes into bite-sized pieces.
- Toss sweet potatoes with olive oil, cumin, paprika, and salt.
- Roast sweet potatoes in a single layer for 25-30 minutes, flipping halfway through.
- Heat black beans in a saucepan with a dash of cumin and salt until warm.
- Assemble the bowl by layering sweet potatoes and black beans.
- Garnish with lime juice and additional toppings of your choice.
- Serve warm and enjoy!
Notes
For extra crispiness, soak sweet potato cubes in water for 30 minutes before roasting. Feel free to get creative with toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian